Wednesday, July 27, 2011


I made these this last Christmas and they were delectable. They are super light and fluffy with just a hint of lemon. I think they would make a great summertime dessert.


4 egg whites

1 pinch salt

1/4 tsp cream of tartar

1 1/3 cups sugar

1/2 tsp grated lemon zest


1. Preheat oven to 275 degrees. Line baking sheet with parchment paper.

2. In a large glass or metal bowl whip egg whites, salt, and cream of tartar until mixture can hold a soft peak. Gradually add in sugar while continuing to whip mixture to stiff peaks. **This can take a little while, don't give up. Make sure it holds a nice stiff peak, to ensure fluffiness**

3. Fold in lemon zest. Drop by heaping spoonfuls onto baking sheet.

4. Bake for 35 minutes in preheated oven or until cookies peel off without resistance. Cool on wire racks and then store in an air-tight container at room temp.

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